Chicken and Spaghetti Squash

• 1 (4 lb) spaghetti squash
• 2 tablespoons olive oil
• 10 ounces sliced white mushrooms
• 3 garlic cloves, thinly sliced
• 2 (14 1/2 ounce) cans Italian-style diced tomatoes
• 3 (1/2 lb) boneless skinless chicken breasts
• 12 teaspoon salt
• 14 teaspoon red pepper flakes
• 12 cup fresh basil leaf
• 12 cup parmesan cheese

1. Heat oven to 350F.
2. Cut squash in half lengthwise.
3. Scoop out seeds with a spoon and discard.
4. Place squash halves, cut side down, in a 13x9x2 baking dish and add 1/2 cup of water.
5. Cover tightly with foil; bake at 350F for 50 to 60 minutes, until tender.
6. While squash is baking, make sauce.
7. Heat olive oil in a lrage non stick skillet over medium high heat.
8. Add mushrooms and garlic and saute for 5 minutes, stirring often.
9. Stir in tomatoes, chicken, salt and red pepper flakes.
10. Cook 5 minutes uncovered over medium heat stirring until chicken reaches 160F on an instant read thermometer.
11. Tear basil into bite size pieces; stir into sauce.
12. To serve, carefully remove cooked squash from baking dish and shred with a fork into strands.
13. Place in a large bowl.
14. Dived among plates and top with chicken mixture.
15. Sprinkle with cheese on top.

olive oil, white mushrooms, garlic, italianstyle, chicken breasts, salt, red pepper, fresh basil leaf, parmesan cheese

Taken from www.food.com/recipe/chicken-and-spaghetti-squash-340768 (may not work)